Best 3 Pasta Piselli With Tomato Sauce Recipes

PASTA WITH TOMATO AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

PASTA PISELLI

Steps:

• Fill a large stockpot with cold water and place over high heat.
• Pour olive oil in a large saucepan and turn the flame on low. Mince the garlic and add to olive oil, let cook until just starting to brown. Slice the onion and add to the garlic and olive oil. Add 3 anchovies to the pan and mash them until they disintegrate.
• Next, add the vegetable broth and white wine. Turn the flame up to medium-low, and allow the broth and wine mixture to reduce for a couple minutes.
• Take the head of cauliflower and peel away the green leaves. Cut off the stalks and discard. Chop the cauliflower crowns into bite-sized pieces, set aside. Add the chopped cauliflower to the onion/garlic mixture, and season with red pepper flakes, to taste. Reduce the heat back to medium, and let the cauliflower cook, stirring frequently.
• Snap the asparagus in half and cut into bite size pieces on the diagonal. Add the asparagus and the peas and cook for about 5 minutes. When the asparagus is almost tender, add the tomatoes. The tomatoes should stay chunky, so do not cook too long, or stir the sauce too much because the tomatoes tend to fall apart. Add toasted almonds and season with salt and pepper, to taste. Remove from heat.
• When the pasta water comes to a rolling boil, add some salt and then the pasta. Keep the heat on high. Cook pasta until firm to the bite, al dente. Drain and transfer pasta to a warm bowl. Sprinkle with olive oil, and gently toss. Then add the sauce and gently toss again.
• Garnish with Parmesan or Romano and serve.

MEAT SAUCE FOR SPAGHETTI

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti. Freeze option: Do not cook spaghetti. Freeze meat sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over spaghetti.